Layered Icebox Dessert
|Chocolate cake mix||18 1⁄4 Ounce (German, 1 Package)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1 Cup (16 tbs)|
|Frozen whipped topping||12 Ounce, thawed, divided (1 Carton)|
|Cold milk||3 Cup (48 tbs)|
|Instant french vanilla pudding mix||6 3⁄4 Ounce (Two 3.4 Ounce Each Packages)|
|Ground nutmeg||1⁄4 Teaspoon|
|Rum extract||1⁄4 Teaspoon|
|Chopped pecans||2 Tablespoon, toasted|
In a mixing bowl, combine dry cake mix, egg, butter and pecans.
Press into a greased 13-in x 9-in x 2-in baking dish.
Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean.
Cool completely (as crust cools, it will fall in the center to form a shell).
In a mixing bowl, beat cream cheese and sugar for 2 minutes.
Fold in 1 cup whipped topping.
Spread over crust.
Refrigerate for 10 minutes.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Beat in nutmeg and extract.
Spread over cream cheese layer.
Top with remaining whipped topping.
Sprinkle with pecans.
Refrigerate for at least 2 hours.